Pickled Sunchoke Recipe

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Pickled Sunchokes are an excellent addition to the winter table. These root veggies stimulate the growth of beneficial gut bacteria, which offers benefits throughout the body.

Sunchokes, also known as Jerusalem artichokes, are a powerful winter herbal remedy when pickled, tinctured, or made into a tea because they contain prebiotics that help maintain healthy digestive function. Medicinal benefits aside, the taste is reason alone to treat your gut to these tasty pickled sunchokes.


• 1 pound sunchokes
• 2 cups rice vinegar
• 1-1/2 cups white sugar
• 1 teaspoon salt
• 1/4 teaspoon freshly ground
• black pepper
• 1/2 teaspoon turmeric
• 1 large clove garlic, smashed
• 1/4 teaspoon cayenne powder


1. Scrub unpeeled sunchokes and slice into pieces about 1⁄4-inch thick. Set aside.

2. Combine remaining ingredients in a small pot, bring to a boil over medium heat, and stir.

3. Pour hot liquid over sunchokes in a nonreactive bowl. Allow to cool. Transfer to a lidded jar; refrigerate for at least 2 hours, and consume within 1 week.

Get more recipes and advice on gardening for wintertime health in Winter Herbal Remedies from the Medicinal Garden.

Mother Earth Gardener
Mother Earth Gardener
Expert advice on all aspects of growing.